combine mushrooms and water in small bowl for 30 min, drain and reserve 1 cup of liquid. chop mushrooms
cut tenderloin crosswise into 8 pieces, pound to 1/2 inch thickness, and sprinkle with pepper
combine rosemary, salt, garlic in small bowl, mashing into paste.
heat olive oil in skillet over med-high heat. add garlic paste, saute 30 seconds.
add pork and cook for 2 min on each side, then remove from pan.
add diced onion to pan, saute 5 min or until tender.
add chopped mushrooms and wine, cook for 1 min
add reserved mushroom liquid and broth, bring to a boil and reduce to 1.5 cups (about 10 min)
reduce heat to med-low, return pork to pan and cook 3 min or until fully heated.
serve with couscous and veggie
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (539g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 76.3mg||23 %|
|Sodium 1326mg||46 %|
|Potassium 668.4mg||18 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.1g|
|Protein 25.7g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 212
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